4 green peppers
2 fresh tomato (if in season)
several broad beans (if in season)
1 piece dried salt cod, about 5 inches
2 pounds pork short ribs or chorizo chunks
4-5 large potatoes, cut rough into pieces
1 dried hot red pepper
1 chicken stock cube
Rice (risotto rice)
Coloring powder (i.e. saffron, optional)
On an open fire or gas burner, slightly char the garlic and cod direct on the fire. (or on the burner if cooking indoors) When cool, split the garlic into cloves and the cod into pieces.
Add the potatoes and other vegetables and short ribs to a large pan with the oil, and turn a few times. Cover with water. Add the garlic and cod, stock cube, and the hot pepper then cook until the potatoes are nearly tender.
Add the rice, then add the tomato; cook for about another 15 minutes or until the rice is cooked. Add enough coloring powder to slightly tint the mix.